Minted New Potato and Pea Salad
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Ingredients
- 600 g new potatoes
- 200 g frozen peas
- 10 g fresh mint, chopped
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 2 spring onions
Nutrition (per serving)
- Calories
- 238 kcal
- Protein
- 5.5 g
- Carbohydrate
- 27.4 g
- of which sugars
- 3.4 g
- Fat
- 11.1 g
- of which saturates
- 1.7 g
- Fibre
- 5.2 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.
- 2
Cook the frozen peas in boiling water for 3 minutes, then drain and cool under cold water.
- 3
Whisk the olive oil with the cider vinegar and most of the chopped mint.
- 4
Toss the potatoes, peas and chopped spring onions with the dressing.
- 5
Scatter with the remaining mint and serve warm or at room temperature.
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